Minty Roast Vegetables & Hummus Salad Recipe
A vibrant and nutritious Minty Roast Veg & Hummus Salad featuring roasted parsnips, carrots, chickpeas, and beetroot tossed with cumin seeds, honey, and fresh mint, served over a creamy hummus base and topped with Greek-style salad cheese or feta. Perfect for a light lunch or healthy dinner.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables
- 4 parsnips, peeled and cut into wedges
- 4 carrots, cut into wedges
- 2 tsp cumin seeds
- 400g can chickpeas, drained
- 2 tbsp vegetable oil
- 500g pack cooked beetroot (not in vinegar), drained and cut into wedges
- 2 tbsp clear honey
Other Ingredients
- 200g pot houmous
- 2 tbsp white wine vinegar
- small bunch mint, leaves picked
- 200g block Greek-style salad cheese or feta
Instructions
- Preheat and Prepare Veggies: Heat the oven to 200C/180C fan/gas mark 6. In a large roasting tin, toss the peeled and wedged parsnips, carrots, cumin seeds, and drained chickpeas with vegetable oil and seasoning until evenly coated.
- Roast Initial Vegetables: Place the roasting tin in the oven and cook for 30 minutes, tossing the vegetables halfway through cooking to ensure even roasting and browning.
- Add Beetroot and Honey: Remove the roasting tin, add the drained and wedged cooked beetroot to the mix, drizzle with clear honey, and return to the oven. Roast for an additional 10 minutes to warm the beetroot and allow the honey to caramelize slightly.
- Prepare Hummus Base: Spread the houmous thinly and evenly over a large serving platter or divide it among 4 individual dinner plates, creating a creamy base for the salad.
- Toss and Assemble Salad: Drizzle the roasted vegetables in the tin with white wine vinegar and toss thoroughly to combine all the flavors. Then, spoon the roasted vegetable mixture on top of the hummus base.
- Garnish and Serve: Scatter the fresh mint leaves and crumble or cut the Greek-style salad cheese or feta over the top. Drizzle any leftover juices from the roasting tin over the salad for extra flavor and serve immediately.
Notes
- Use cooked beetroot that is not pickled or in vinegar to avoid overpowering the salad’s flavors.
- You can substitute vegetable oil with olive oil for a richer flavor.
- For a vegan version, omit the cheese or substitute with a plant-based alternative.
- Make sure to toss the vegetables halfway through roasting to ensure even caramelization.
- This salad is best served warm or at room temperature.
Keywords: minty roast veg, hummus salad, roasted parsnips, roasted carrots, chickpea salad, beetroot salad, Greek-style cheese, healthy vegetarian salad, roasted vegetable salad
